CN1129375C - Chestnut red bean mash (chestnut mash) juice beverage and its preparation method - Google Patents
Chestnut red bean mash (chestnut mash) juice beverage and its preparation method Download PDFInfo
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- CN1129375C CN1129375C CN 00100267 CN00100267A CN1129375C CN 1129375 C CN1129375 C CN 1129375C CN 00100267 CN00100267 CN 00100267 CN 00100267 A CN00100267 A CN 00100267A CN 1129375 C CN1129375 C CN 1129375C
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- juice
- red bean
- chinese chestnut
- chestnut
- beverage
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Abstract
The present invention relates to a health care beverage which belongs to non-alcoholic clarified juice and a preparation method thereof. The beverage is prepared with the principal raw materials of Chinese chestnuts, red beans mineral water and softened drinking water and subsidiary materials of sweetener, a flavouring agent, a sour agent, antioxidant, caramel colour, preservative, etc. The present invention has the preparation method of the beverage that the Chinese chestnuts and the red beans are sorted and washed; the Chinese chestnuts are dried in the air, and are put in a vacuum drier to carrying out the shelling of the Chinese chestnuts in a low temperature; the Chinese chestnuts are soaked, boiled, filtered and prepared with the other supplementary materials; the Chinese chestnuts and the other supplementary materials are clarified, sterilized and filled to obtain the beverage of chestnut soup juice of the present invention. The preparation method is simple and convenient, and the cost is low.
Description
Chestnut custard juice beverage belongs to a kind of non-alcoholic subsider juice health drink and preparation method thereof.
Think that according to modern medicine the nutrition of chestnut is very abundant, per 100 grams contain sugar and starch 34.4 restrains, protein 3.74 grams, fatty 1.18 restrain, and also have carbohydrate, vitamin A, B
1, B
2, C, recklessly square-bottomed bamboo basket Bu Su, lipase, calcium, phosphorus, iron, potassium and unrighted acid etc., and have the nutrition of soybean and wheat concurrently.Putting into practice diseases such as verified, unrighted acid that chestnut is contained and multivitamin, energy anti-hypertension, coronary heart disease, artery sclerosis, concerning the elderly, is excellent tonic product anti-ageing, that promote longevity.Red bean claims red bean again, contains protein, fat, carbohydrate, calcium, phosphorus, iron, Hu square-bottomed bamboo basket Bu Su, vitamin etc., and the effect of the heat poison that disappears is arranged, and also is good health food.
The present invention is that the chestnut custard is a solid food on the basis that is based upon chestnut custard understanding, costs an arm and a leg, though get consumer reception, can not become the often edible food of people.Chestnut custard juice beverage of the present invention be with the chestnut custard make and performance on diverse two kinds of food, cheap, not only have the nutrition of chestnut custard, and can satisfy the needs that people are quenched one's thirst, become the often edible food of people.
Its key component of chestnut custard juice beverage of the present invention is boiled liquid and Chinese chestnut by red bean and is boiled that 21%-45%, sweetener 0.01%-5.5%, acid 0.5%-5%, flavouring agent 6-10ppm, antioxidant 0.04%-0.1%, burnt sugar coloring 0.05%-0.5%, potassium sorbate 0.6g/kg, fining agent 1%-5% that juice that liquid forms in 5: 3 ratio accounts for total component add mineral water or softening drinking water is an amount of.
Sweetener in the such scheme mainly refers to natural carbohydrate or manually synthetic carbohydrate.
Flavouring agent in the such scheme is with maltol or ethyl maltol.
Acid in such scheme malic acid, fumaric acid, citric acid, lactic acid or tartaric acid.
Antioxidant vitamin C, vitamin E or sodium isoascorbate in the such scheme.
Fining agent in the such scheme honey, gelatin or tannin.
Preparation method of the present invention is: 1. Chinese chestnut sorted, clean, dry and put into vacuum drier at-10 ℃--quick-frozen 1-2h under 1 ℃ the condition, shelling is undressed, the delicate flavour that can keep Chinese chestnut, the roasting phenomenon of blackout recklessly can appear in Chinese chestnut pulp if the temperature of Chinese chestnut employing more than 50 ℃ undressed.2. the water of red bean and Chinese chestnut pulp being put into 3 times respectively soaked 1-3 hour.3. soaked red bean and Chinese chestnut pulp are taken out from soak water, put into saucepan again, pour 3-8 poach system 10-30min doubly into.4. after boiling juice is taken out, boiling liquid and Chinese chestnut in red bean boils 5: 3 ratio of liquid and mixes, through 300-500 purpose screen filtration, allocate by prescription, put into honey (it plays the effect of fining agent) at last, add an amount of mineral water or softening drinking water and mix, mixing temperature remains on 50 ℃-70 ℃, pour out clarified solution after placing clarification, behind the high-temperature sterilization, adopt hot canning promptly to make chestnut custard juice beverage of the present invention.
The present invention is the taste that the red subsider juice beverage of ancestor not only has the chestnut custard, and also has the peculiar flavour of beverage, and nutritious, mouthfeel is good, can quench one's thirst, and the people who is fit to all ages and classes level again drinks.Simultaneously, preparation in accordance with the present invention after sterilization, cooling, charges into carbon dioxide gas and makes chestnut custard juice carbonic acid beverage.
Example 1:
Chinese chestnut is sorted, cleans, dries, put into quick-frozen 1.5h under the condition of vacuum drier-5 ℃, shelling is undressed.The water that red bean and Chinese chestnut pulp are put into 3 times respectively soaks 2h.Soaked red bean and Chinese chestnut pulp are taken out from soak water, put into saucepan again, pour 5 times poach system 20min into, after boiling juice is taken out, red bean is boiled liquid and Chinese chestnut boil liquid and mix,, allocate by prescription through 400 purpose screen filtrations in 5: 3 ratio, put into honey at last, add mineral water or softening drinking water to 100% and mix, mixing temperature remains on 60 ℃, pours out clarified solution after the placement clarification, behind high-temperature sterilization, carry out hot filling and get final product.
Each organizes the proportioning of above-mentioned example material by gross mass percentage:
Red bean juice and Chinese chestnut juice (red bean boils liquid and Chinese chestnut and boils proportional arrangement by 5: 3)
35％
Stevioside 0.06%
Ethyl maltol 10ppm
Vitamin C 0.03%
Vitamin E 0.02%
Burnt sugar coloring 0.18%
Honey 3%
Mineral water or softening drinking water add to 100%.
Example 2:
The manufacture craft of this example is identical with example 1, and its material proportion is: red bean juice and Chinese chestnut juice (red bean boils liquid and Chinese chestnut and boils proportional arrangement by 5: 3)
25% sucrose, 2% honey element, 0.10% ethyl maltol 10ppm citric acid, 1% vitamin C 0.02% vitamin E, 0.01% burnt sugar coloring 0.18% honey, 3% potassium sorbate 0.6g/Kg mineral water or softening drinking water add to 100%.
Claims (7)
1. chestnut custard juice beverage, it is characterized in that with red bean and Chinese chestnut respectively with water in 1: the ratio of 3-8 is prepared into that red bean boils liquid and Chinese chestnut is boiled liquid, and formulated by following each component, its proportioning (by mass) is as follows:
Red bean boils liquid and boils liquid with Chinese chestnut and mixed by 5: 3, makes red bean juice and Chinese chestnut juice,
Red bean juice and Chinese chestnut juice 21%-45%
Sweetener 0.01%-5.5%
Acid 0.5%-5%
Flavouring agent 6-10ppm
Antioxidant 0.04%-0.1%
Burnt sugar coloring 0.05%-0.5%
Potassium sorbate 0.6g/Kg
Fining agent 1%-5%
Mineral water and softening beverage are an amount of.
2. fining agent according to claim 1 is honey, gelatin or tannin.
3. antioxidant according to claim 1 is vitamin C, vitamin E or sodium isoascorbate.
4. according to the described chestnut custard of claim 1 juice beverage, it is characterized in that red bean and Chinese chestnut be prepared in 1: 5 ratio with water respectively that red bean boils liquid and Chinese chestnut is boiled liquid, the proportioning of described material (by mass) is:
Red bean juice and Chinese chestnut juice 25%
Sucrose 2%
Honey element 0.10%
Ethyl maltol 10ppm
Citric acid 1%
Vitamin C 0.02%
Vitamin E 0.01%
Burnt sugar coloring 0.18%
Honey 3%
Potassium sorbate 0.6g/Kg
Mineral water or softening drinking water add to 100%.
5. the preparation method of chestnut custard juice beverage according to claim 1: it is characterized in that Chinese chestnut is sorted, cleans, dries and put into vacuum drier at-10 ℃--quick-frozen 1-2h under 1 ℃ the condition, shelling is undressed, and can keep the delicate flavour of Chinese chestnut; The water that red bean and Chinese chestnut pulp are put into 3 times respectively soaks 1-3h; Soaked red bean and Chinese chestnut pulp are taken out from soak water, put into saucepan again, pour 3-8 poach system 10-30min doubly into; After boiling juice is taken out, boil liquid and Chinese chestnut in red bean and boil 5: 3 ratio of liquid and mix,, allocate by prescription through 300-500 purpose screen filtration; Put into fining agent honey, add an amount of mineral water or softening drinking water and mix, mixing temperature remains on 50 ℃-70 ℃, pours out clarified solution after the placement clarification, behind the high-temperature sterilization, adopts hot filling promptly to make.
6. according to claim 5 preparation method, will after sterilization, cooling, charge into carbon dioxide gas and make chestnut custard juice carbonic acid beverage.
7. chestnut custard juice beverage, it is characterized in that red bean and Chinese chestnut be prepared in 1: 5 ratio with water respectively that red bean boils liquid and Chinese chestnut is boiled liquid, formulated by following each component, its proportioning (by mass) is as follows: red bean boils liquid and Chinese chestnut and boils liquid and be mixed and made into red bean juice and Chinese chestnut juice by 5: 3, and red bean juice and Chinese chestnut juice 35% stevioside, 0.06% ethyl maltol 10ppm vitamin C 0.03% vitamin E, 0.02% burnt sugar coloring 0.18% honey, 3% mineral water or softening beverage add to 100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00100267 CN1129375C (en) | 2000-01-13 | 2000-01-13 | Chestnut red bean mash (chestnut mash) juice beverage and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00100267 CN1129375C (en) | 2000-01-13 | 2000-01-13 | Chestnut red bean mash (chestnut mash) juice beverage and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1303630A CN1303630A (en) | 2001-07-18 |
| CN1129375C true CN1129375C (en) | 2003-12-03 |
Family
ID=4575351
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00100267 Expired - Fee Related CN1129375C (en) | 2000-01-13 | 2000-01-13 | Chestnut red bean mash (chestnut mash) juice beverage and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1129375C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103945710A (en) * | 2011-09-23 | 2014-07-23 | 自然生物工艺学私人有限责任公司 | Composition |
| CN103859245B (en) * | 2012-12-11 | 2015-11-18 | 张玉庆 | A kind of purple potato seed of Job's tears sweet osmanthus red bean custard and processing technology thereof |
-
2000
- 2000-01-13 CN CN 00100267 patent/CN1129375C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1303630A (en) | 2001-07-18 |
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